gimme some oven Blog

I am so glad that I found this blog. Ali writes about the food she loves and gives us inspired, creative recipes at  Gimme some   She states,  ali photo from “I’m a musician by day, and love to cook/bake/entertain by night.  I’m fortunate to spend my days working as a worship leader, musician, and arranger in a local church. …

The main reason I cook, however, is because I absolutely love sharing meals with friends and family.  I’m captivated by role that “breaking bread together” has played in relationships and communities throughout history, and know that tons of my favorite memories and laughs and stories have been shared together around the dinnertable.” I recommend a visit to her blog.

Featured Recipe:
Buffalo Chicken Cups Recipe by “gimme some oven”

buffalo-chicken-cups from


  • 2-3 boneless, skinless chicken breasts
  • 2 Tbsp. olive oil
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. chili powder
  • 24 wonton wrappers
  • 1 Tbsp. butter, melted
  • 1/2 cup cayenne hot sauce (I recommend Frank’s “Red Hot”)
  • 1/2 cup blue cheese crumbles
  • 3 scallions, sliced thinly


Preheat oven to 350F degrees.

Brush chicken breasts with olive oil, and then sprinkle evenly with the smoked paprika and chili powder.  Place in a baking dish and cook for 20-30 minutes, or until the center is no longer pink and the juices run clear.  Remove chicken and let cool, then shred.

Meanwhile, fit a wonton wrapper into each of 24 mini baking cups, pressing the wrappers carefully but firmly into sides of cups.  (Be careful to keep the corners of each wonton wrapper open; otherwise you will not be able to fill them!)  Bake for 5 minutes or until very lightly browned. Keep wontons in baking cups.

In a medium-sized bowl, stir together the melted butter and hot sauce.  Add the chicken and stir until well coated.  Then fill each wonton cup with a tablespoon or two of chicken, and then top with a pinch of blue cheese.  Return wonton cups to oven and cook for another 5-10 minutes, or until cheese is soft and melty.  Remove and top with sliced scallions, and serve warm.  These are best served immediately.

April 8, 2012 Posted by: Leave a comment - Permalink

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